As the cool autumn breeze sweeps through the trees, I am reminded of that enchanting time of year when pumpkin becomes the star of the show. The first time I crafted these delightful pillows of pumpkin gnocchi, the rich aroma of brown butter filled my kitchen, instantly lifting my spirits. This recipe for Pumpkin Gnocchi with Brown Butter Sauce is not only a crowd-pleaser but also embodies the essence of comfort food.
What I love about this dish is how it seamlessly combines seasonal flavors with the warmth of homemade cooking. Each bite of these gnocchi bursts with the slightly sweet, nutty goodness of pumpkin, perfectly complemented by the nutty richness of brown butter. Plus, they’re surprisingly easy to make, allowing you to impress your family or friends without spending hours in the kitchen. Ready to dive into a bowl of cozy fall bliss? Let’s get started!
Why is Pumpkin Gnocchi with Brown Butter Sauce a Must-Try?
Comforting and Seasonal: This dish captures the essence of fall with its rich pumpkin flavor, making every bite a warm hug on a chilly evening.
Easy to Make: You don’t need to be a professional chef to whip this up! It’s beginner-friendly and surprisingly simple.
Heavenly Aroma: The nutty fragrance from the brown butter fills your kitchen, creating an inviting atmosphere for family and friends.
Versatile: You can easily adapt this recipe by swapping the pancetta for mushrooms or experimenting with different herbs to suit your taste.
Crowd-Pleaser: Whether for a dinner party or a cozy night in, this recipe is sure to impress everyone at the table.
Pumpkin Gnocchi with Brown Butter Sauce Ingredients
Get ready to savor each delightful bite!
For the Gnocchi
- Medium russet potato (1 cup mashed) – Provides structure and moisture to the gnocchi; can substitute with sweet potato for a twist.
- Pumpkin puree (1 cup) – Adds vibrant color and flavor; any canned pumpkin puree will work beautifully.
- All-purpose flour (1.5 cups plus more for dusting) – Essential for dough structure; use gluten-free all-purpose flour if needed.
- Large egg (1) – Binds the ingredients together; for a vegan alternative, consider using a flax egg.
- Grated Parmesan cheese (1 cup divided) – Enhances flavor; swap with nutritional yeast for a dairy-free version.
- Sea salt (1 teaspoon) – Vital for taste; feel free to adjust according to preference.
- Black pepper (½ teaspoon) – Adds a gentle kick; freshly cracked is always preferred.
For the Brown Butter Sauce
- Olive oil (3 tablespoons) – Used for cooking and browning the gnocchi; substitute with avocado oil if desired.
- Pancetta (¼ lb, diced) – Imparts a savory, salty layer; omit for a vegetarian version or replace with mushrooms.
- Unsalted butter (6 tablespoons) – Forms the base of the brown butter sauce; plant-based butter works for a dairy-free option.
- Fresh oregano leaves (¼ cup, roughly chopped) – Adds a fresh, aromatic note; sage or thyme can also be used for variation.
- Garlic (2 cloves, minced) – Deepens the flavor profile; garlic powder can serve as a quick substitute.
- All-purpose flour (1 tablespoon) – Helps thicken the sauce; optional, cornstarch can also work.
- Whole milk (2 tablespoons) – Richens the sauce; substitute with almond or oat milk for a dairy-free option.
- Reserved pasta water (¼ cup) – Essential for adjusting sauce consistency; always keep some before draining the gnocchi.
Every bite of this Pumpkin Gnocchi with Brown Butter Sauce will transport you to a cozy fall evening, filled with warmth and deliciousness. Happy cooking!
How to Make Pumpkin Gnocchi with Brown Butter Sauce
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Prepare the Potato: Start by poking several holes in the medium russet potato. Wrap it in a paper towel and microwave for about 5-6 minutes. Once cooled, scoop out the flesh and mash it in a bowl with the pumpkin puree until smooth and creamy.
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Mix the Dough: In your mixing bowl, add the mashed potato and pumpkin mixture to the all-purpose flour, egg, ½ cup of Parmesan cheese, sea salt, and black pepper. Stir gently until the ingredients are just combined, adjusting the flour as necessary to create a soft, sticky dough.
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Shape the Gnocchi: On a floured surface, divide the dough into sections. Roll each section into long ropes about ½ inch thick, then cut them into ½ to 1-inch pieces. Arrange the gnocchi on a floured baking sheet to keep them from sticking.
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Boil the Gnocchi: In a large pot of salted water, bring to a boil. Carefully add the gnocchi and cook for about 3-4 minutes, or until they float to the top. Once they’re floating, drain them and set aside.
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Crisp the Pancetta: In a saucepan, heat olive oil over medium heat. Add the diced pancetta and cook until it’s crispy, about 3-4 minutes. Remove from heat and set aside, keeping the pancetta warm.
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Brown the Gnocchi: In a nonstick skillet, heat a bit more olive oil. Add the cooked gnocchi and brown them on both sides for approximately 3 minutes, creating a delicious crust.
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Make the Brown Butter Sauce: In the same skillet used for gnocchi, melt the unsalted butter over medium heat until it begins to brown. Add fresh oregano and minced garlic, cooking for about 30 seconds until fragrant.
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Combine Everything: Whisk in the tablespoon of flour to form a roux, then slowly stir in the whole milk and reserved pasta water. Add the browned gnocchi and cooked pancetta along with the remaining Parmesan cheese, tossing everything until nicely combined and coated in the sauce.
Optional: Serve with a sprinkle of freshly cracked black pepper on top for extra flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Pumpkin Gnocchi with Brown Butter Sauce?
Elevate your cozy dinner experience with delightful sides that enhance the warmth of this fall favorite.
- Sautéed Greens: Perfectly seasoned greens like kale or spinach add a fresh, vibrant contrast to the rich gnocchi, balancing the meal beautifully.
- Arugula Salad: A peppery arugula salad dressed with lemon vinaigrette provides a refreshing crunch and a burst of flavor that complements the dish.
- Garlic Bread: Warm, crusty garlic bread makes it easy to soak up the luscious brown butter sauce, enhancing every bite.
- Roasted Brussels Sprouts: Crispy, caramelized Brussels sprouts offer a delightful texture and earthy flavors that pair wonderfully with the sweetness of the pumpkin.
- Caramelized Carrots: Glazed with honey and thyme, these sweet carrots offer a burst of color and flavor that complements the dish perfectly, rounding out the plate.
- Apple Cider: A glass of warm apple cider, spiced with cinnamon, adds an aromatic touch, making it the perfect drink to enjoy alongside your pumpkin gnocchi.
- Pumpkin Spice Cheesecake: For dessert, indulge in a slice of rich, creamy pumpkin spice cheesecake, delivering a decadent end to your fall feast.
- Wine Pairing: A chilled Pinot Grigio enhances the meal with its crisp notes, balancing the rich flavors of the butter sauce beautifully.
Each of these pairings brings something special to your dinner table, making your Pumpkin Gnocchi with Brown Butter Sauce even more memorable.
Pumpkin Gnocchi with Brown Butter Sauce Variations
Feel free to let your imagination run wild while making this delightful dish, and tailor it to your taste buds!
- Squash Swap: Use butternut or acorn squash instead of pumpkin for a different flavor profile. Each option brings a unique sweetness and texture.
- Vegetarian Delight: Replace pancetta with sautéed mushrooms or sun-dried tomatoes for a savory vegetarian twist. The earthy flavors will complement the gnocchi beautifully.
- Herb Harmony: Experiment with herbs! Sage pairs exceptionally well with pumpkin, bringing an aromatic punch to the dish. Fresh thyme also adds a lovely touch.
- Cheesy Twists: Go for ricotta or goat cheese instead of Parmesan for a creamier texture. These alternatives will lend a different richness to the sauce.
- Nutty Addition: Incorporate toasted pine nuts or walnuts for a delightful crunch. They add not only texture but also a nutty flavor that enhances the brown butter.
- Heat it Up: Add a pinch of red pepper flakes for a gentle heat that contrasts pleasantly with the sweet pumpkin flavor. Start small; you can always add more.
- Vegan Version: Swap the butter for coconut oil and use a flax egg or applesauce to replace the egg for a completely vegan adaptation. Your dish will still be creamy and satisfying.
- Sweeten the Deal: Drizzle a touch of maple syrup over the gnocchi just before serving for a sweet-tangy contrast that enhances the fall flavors. It creates a lovely balance to the savory brown butter sauce.
Make Ahead Options
These Pumpkin Gnocchi with Brown Butter Sauce are perfect for busy weeknights! You can prepare the gnocchi dough up to 24 hours in advance by shaping the gnocchi and storing them in an airtight container lined with parchment paper to prevent sticking. The gnocchi can also be frozen for up to 3 months; just cook them straight from the freezer when ready to enjoy. The brown butter sauce can be made ahead; simply cool it completely and refrigerate for up to 3 days. When you’re ready to serve, reheat the sauce gently in a skillet, adding a splash of reserved pasta water if needed, then toss in the freshly boiled gnocchi and enjoy the comforting flavors without the last-minute rush!
Expert Tips for Pumpkin Gnocchi
- Avoid Overmixing: Gently mix your ingredients just until combined to prevent tough gnocchi; this ensures a light texture.
- Dough Consistency: If your dough feels too sticky while shaping, don’t hesitate to add a sprinkle of extra flour to keep it manageable.
- Unique Shapes: Embrace the rustic look; gnocchi can come in all shapes and sizes—don’t stress about perfection!
- Storage Solutions: For leftovers, place them in a skillet with a splash of milk to keep them moist when reheating.
- Safe Cooking: Always reserve some pasta water before draining, as it helps adjust the sauce consistency for your Pumpkin Gnocchi with Brown Butter Sauce.
How to Store and Freeze Pumpkin Gnocchi
Room Temperature: Store any uncooked gnocchi at room temperature for up to 1 hour; beyond that, they may start to become sticky and lose their shape.
Fridge: Refrigerate leftovers in an airtight container for up to 3 days. Make sure to cool them completely before storing, preventing excess moisture.
Freezer: Freeze uncooked gnocchi in a single layer on a baking sheet for 1-2 hours, then transfer to a zip-top bag for longer storage. Cook from frozen when you’re ready for a warm, cozy meal!
Reheating: To reheat leftovers, place them in a skillet with a splash of milk or water over medium-low heat, stirring gently until heated through for a delightful experience with your Pumpkin Gnocchi with Brown Butter Sauce.
Pumpkin Gnocchi with Brown Butter Sauce Recipe FAQs
What kind of potatoes should I use for gnocchi?
Absolutely! I recommend using medium russet potatoes for their ideal moisture content and texture. Make sure they are fully cooked and soft. You could also substitute them with sweet potatoes or any fall squash like butternut or acorn if you’re looking for a different flavor.
How should I store leftover Pumpkin Gnocchi?
Leftover Pumpkin Gnocchi can be stored in an airtight container in the fridge for up to 3 days. Be sure to let the gnocchi cool completely before storing to prevent them from becoming soggy. If you want to keep them longer, it’s best to freeze uncooked gnocchi as described below.
Can I freeze the gnocchi, and how?
Yes, you can easily freeze uncooked gnocchi! Start by laying them on a baking sheet in a single layer and placing it in the freezer for about 1-2 hours until they’re firm. Once set, transfer the gnocchi into a zip-top freezer bag, removing any excess air. They can be stored for up to 3 months. Cook them straight from frozen—just add a couple of extra minutes to the boiling time!
What should I do if my gnocchi dough is too sticky?
Very common! If your dough feels too sticky while shaping, simply sprinkle a little more flour onto the surface and the dough itself. This will help prevent it from sticking to your hands and the work area. Be careful not to add too much flour, as it can make the gnocchi dense.
Is this recipe suitable for vegetarians?
Yes, it can be! Just skip the pancetta for a vegetarian option or replace it with sautéed mushrooms or sun-dried tomatoes for a deliciously savory twist. You can use plant-based unsalted butter and nutritional yeast instead of Parmesan cheese to keep it dairy-free.
How can I reheat leftover gnocchi?
To reheat your Pumpkin Gnocchi with Brown Butter Sauce, place them in a skillet over medium-low heat with a splash of milk or water. This will keep them moist as you gently stir until they’re warmed through. This method helps retain that wonderful texture and flavor!
Pumpkin Gnocchi with Brown Butter Sauce for Cozy Fall Nights
Ingredients
Equipment
Method
- Start by poking several holes in the medium russet potato. Wrap it in a paper towel and microwave for about 5-6 minutes. Once cooled, scoop out the flesh and mash it in a bowl with the pumpkin puree until smooth and creamy.
- In your mixing bowl, add the mashed potato and pumpkin mixture to the all-purpose flour, egg, ½ cup of Parmesan cheese, sea salt, and black pepper. Stir gently until just combined, adjusting flour as necessary to create a soft, sticky dough.
- On a floured surface, divide the dough into sections. Roll each section into ropes about ½ inch thick, then cut into ½ to 1-inch pieces. Arrange the gnocchi on a floured baking sheet to keep them from sticking.
- In a large pot of salted water, bring to a boil. Carefully add gnocchi and cook for about 3-4 minutes, or until they float to the top. Once floating, drain and set aside.
- In a saucepan, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 3-4 minutes. Remove from heat and set aside.
- In a nonstick skillet, heat a bit more olive oil. Add the cooked gnocchi and brown them on both sides for approximately 3 minutes.
- In the same skillet used for gnocchi, melt the unsalted butter over medium heat until it begins to brown. Add fresh oregano and minced garlic, cooking for about 30 seconds until fragrant.
- Whisk in the tablespoon of flour to form a roux, then slowly stir in whole milk and reserved pasta water. Add browned gnocchi and cooked pancetta along with remaining Parmesan cheese, tossing until nicely combined and coated in the sauce.